Gooseberry and Lemon Balm cordial
Bring 400g gooseberries (washed - no need to top and tail), 280g caster sugar, 2 handfuls lemon balm leaves lightly crushed, one tsp citric acid, juice and zest of an unwaxed lemon and 1 litre of water to simmering point. Simmer for 10 minutes. Mash gooseberries against side of pan. Remove from heat and leave to cool.
Strain through a jelly bag or a piece of muslin over a sieve. Squeeze - this isn't for a jelly so I do mean squeeze - to get the rest of the juice etc out.
Pour into sterilized bottles (winebottles with screw tops that have been through a dishwaher cycle work well)
Serve diluted (not by too much) wth water, sparkling water or Prosseco. The recipe this is based on also suggest using as a marinade for mackerel.
Gooseberry and Elderflower Cordial
You might spot a theme here!
Bring 400g gooseberries (washed - no need to top and tail), 280g caster sugar, one tsp citric acid, juice and zest of an unwaxed lemon and 1 litre of water to simmering point. Simmer for 10 minutes. Mash gooseberries against side of pan. Remove from heat and after 45 mins add 5 large heads of elderflower (shaken to remove bugs various) and leave over night.
Strain through a jelly bag or a piece of muslin over a sieve. Squeeze - this isn't for a jelly so I do mean squeeze - to get the rest of the juice etc out.
Pour into sterilized bottles (winebottles with screw tops that have been through a dishwaher cycle work well)
Serve diluted (not by too much) wth water, sparkling water or Prosseco.
